Sang Yoon's Non-Traditional Thanksgiving Menu
The communal spirit of Thanksgiving lives strong at Sangsgiving. "The gathering part is fun," Yoon says. "If I can't get a minimum of eight people, there's no point in doing it—you can't do Sangsgiving with just three dudes sitting around." In that sense, Sangsgiving is less a rejection of Thanksgiving than a true celebration.
Spicy Uni-Lardo Sushi in Lettuce Cups
These lettuce cups are filled with surprising and boldly flavored ingredients—crisped balls of sushi rice wrapped in paper-thin sheets of lardo (pork fat) and topped with fresh uni (sea urchin).
Sichuan Racks of Lamb with Cumin and Chile Peppers
Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare.
Triple-Cheese Curried Cauliflower Gratin
Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.
Sichuan-Style Hot-and-Sour Cabbage
This spicy cabbage dish features stir-fried cabbage with plenty of Sichuan peppercorns and hot chiles.